Saturday, 5 October 2013

Sour Cream Coffee Cake

Sour Cream Coffee Cake

For coffee lovers and cake lovers this Sour Cream Coffee Cake will be a hit. It has a lovely soft crumb from the sour cream. Add instant coffee granules or if you have espresso even better. The cake making process is your basic creaming method, so preparation takes around 25 minutes with 30 to 40 minutes baking. The coffee butter cream is quite a stiff mix so make sure to have your butter out for a couple of hours, it will set almost like a fudge consistency which is ideal. Take care not to curdle your mix especially during the creaming process. When adding the sour cream alternate with folding in flour to retain as much air as possible.

Sour Cream Coffee Cake recipe and method

makes approximately 20 portions

125g unsalted butter
250g caster sugar
3 medium eggs lightly beaten
1 teaspoon natural vanilla extract
1 tablespoon instant coffee granules (espresso if you prefer)
90g plain flour
60g self-raising flour
90g sour cream

Coffee icing

1 Tablespoon instant coffee
250g icing sugar
40g unsalted butter

Preheat oven to 160 Centigrade, lightly grease and line a shallow 12" by 8" baking tray with baking parchment.

Cream the butter and caster sugar together until light and fluffy. Add the beaten eggs gradually incorporating fully before adding more.

Dissolve the coffee granules with the vanilla extract in 1 tablespoon warm water. Add to creamed mixture and combine.

Transfer to a large bowl, fold in sifted flours alternately with the sour cream. Stir until just combined

Spoon the mixture into your prepared tin and spread evenly, bake for 30 to 40 minutes. leave cake to cool in the tin before turning out onto a cooling wire.

For the icing dissolve the coffee granules in 1 - 2 tablespoons of warm water in a small bowl, add the icing sugar and butter, mix until well blended, spread over the cold cake, portion and serve.

Sour cream Coffee Cake will keep for 3 days at room temperature or 7 days in the chiller.  Enjoy!

Sour Cream Coffee Cake

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